Black bean and corn quinoa salad
4
Points®
Total time: 2 hr 30 min • Prep: 10 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
Protein-rich quinoa and black beans serve as the base of this vegetarian salad.
Ingredients
Uncooked quinoa
1 cup(s), rinsed in a mesh strainer, drained
Canned black beans
15 oz, rinsed and drained
Frozen corn
1½ cup(s), thawed (or fresh or canned)
Pico de gallo
1 cup(s)
Cilantro
¼ cup(s), finely chopped
Table salt
¼ tsp
Cayenne pepper
⅛ tsp
Shredded reduced fat Mexican-style cheese blend
1 cup(s)
Instructions
1
Place quinoa and 2 cups of water in a medium saucepan; bring to a boil over high heat. Reduce heat to low, cover, and simmer for 20 minutes. Turn off heat; let sit, covered, for 5 minutes. Spoon quinoa into a large bowl; let cool.
2
Add beans, corn, pico de gallo, cilantro, salt, cayenne, and cheese to quinoa; gently toss. Serve at room temperature or chilled.
3
Serving size: about 1 cup
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